Shrimp Marsala Pasta with Garlic and Mushrooms

Prepare the ingredients:

Cut mushrooms into 1/4" slices, stem, and coarsely chop parsley, halve, and peel the onion. Slice halves into thin strips and mince garlic and at shrimp dry.

Cook the Pasta:

Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, cook shrimp.

Cook the Shrimp:

Heat 1 tsp. Olive oil in a large non-stick pan over medium-high heat. Add shrimp and a pinch of salt and pepper to a hot pan. Cook until lightly browned and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer shrimp to a plate. Reserve the pan; no need to wipe it clean.

Cook the Vegetables:

Return the pan used to cook shrimp to medium heat and add 2 tsp. Olive oil. Add onion to a hot pan and occasionally stir until browned, 8-10 minutes.

Add mushrooms and cook until slightly tender, 3-5 minutes. Stir in garlic salt, garlic, and Marsala wine. Cook for 1 minute. Adding alcohol to a hot pan may cause some flames; use caution.

Finish the Dish:

Stir pasta, shrimp, cream base, and half the pasta cooking water into a hot pan. Bring to a simmer. Once simmering, remove from the burner. If too thick, add the remaining pasta cooking water, 1 T at a time, until the desired consistency is reached. Plate dish, topped with Parmesan and parsley.